Next , nicely squeese the mango seeds in water to extract maximum pulp. Keep this water aside and later to the khadi
Blend Mango, Besan, curd/buttermilk, ginger and green chillies in a blender
Make a smooth paste to make a lump-free .
Add the blended mango curd paste to a Kadai or pan. Add 2-3 cups of water, turmeric powder, curry leaves and salt.stir everything very well.
Simmer the flame and boil the kadhi well for 15-20 mins stirring it intermittently.
Taste test and check consistency. Add salt/water if required .. mix.
Prepare a tempering. heat oil/ghee. Splutter mustard and methi seeds. Add hing, broken red chilli and switch off. Add red chilli powder. If ghee is very hot, chilli powder will get burnt taste… hence always add when oil is not too hot.
Pour the tempering over raw mango kadhi. Mix and allow kadhi to sit for 3-4 mins.
Enjoy ripe mango Kadhi with hot rice …. tangy and little sweetish tastes so good.